Ginger Glazed Carrots

GingerCarrots title3 Things seem to be on the upswing over here, and I am ever-so-grateful for that.

For one thing, my office is slowly but surely coming together, and it is almost complete.  I feel so much better having a clean, organized workspace.  Plus, I found an unexpected bonus of my new window seat… it it will serve as a perfect winter photography station as well. Case in point: these carrots? Photographed on the window seat.

For another thing, 30 Days of the Little Things seems to be exactly what I needed in this season. Something about truly taking the time to notice the little things every day has, as cheesy as it sounds, lifted my spirits for sure.  Most days, I even find multiple Little Things to stop and appreciate.

Finally, there has been a lot of quality creative planning going on in these parts, both for Savvy Eats and the Healthy Living Summit. I can’t wait to share what we have in store on both sites for 2014!

Now, let’s talk about why these carrots are awesome:

1.  They are quick to make, and can be served warm or cold.

2.  They only require a little time on the stovetop.  Not taking up valuable oven space = Thanksgiving perfection.

3.  They can easily be made more or less spicy by simply changing the amount of ginger.  Picky eaters at your holiday table? No problem, just back off on the quantity of ginger!

4.  The leftovers are amazing with leftover turkey + some sliced avocado.  Trust me on this one.  The sweet-spicy carrots with the creamy avocado and savory turkey (or chicken) = match made in heaven.

Only two weeks to go until Thanksgiving. Let’s do this!   GingerCarrots … 

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Mom’s Wineberry Salad


One of the weird things about being a food writer is how early you have to start thinking about holidays and special events.  I’ve been brainstorming ideas for homemade food gifts for December since June, and already have a list of recipes to try before our big New Year’s Eve party. I’ve got several cookbooks slotted for review in the “must health-ify all of the things” rush that comes every January, and several parties planned out for winter to use in May’s entertaining-themed editorial calendar.

But for some reason, I’ve been dragging my feet on planning this year’s Thanksgiving recipes.  Sure, I can plan plenty of recipes for posting six months from now, but for the next four weeks? Nothing doing.

I think it is because I’m finding myself drawn to a more traditional Thanksgiving menu this year.  As I’ve mentioned before, this autumn has been challenging, and I kind of just want the comfort and ease that comes with the tried-and-true recipes of my childhood.


So I’m running with it. I’m focusing on the classics, maybe with a few twists thrown in.  Starting with this wineberry salad. My mom has made this every Thanksgiving and Christmas for as long as I can remember.  I don’t love the tartness of cranberries on their own, but when mixed with sweet red wine, whipped cream, pecans and raspberry Jell-o, I’m in love.

When I made my menu for our first Thanksgiving away from home back in 2010, wineberry salad was the first thing that went on the list after the turkey. As I folded in the whipped cream, I realized how much I identify the smell of wineberry salad as a signal of the holidays.  Forget stuffing and dressing, mashed potatoes, pie.  If we have wineberry salad, I’m happy.

But, um, let’s not skip the pie and potatoes. Okay?


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